Macaroni & Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup 2% cottage cheese6 oz nonfat, plain, greek yogurt1.25 cup skim milk1 Tbsp prepared mustard (1 tsp dried)pinch of cayenne1/4 tsp nutmeg1/2 tsp salt1/4 tsp ground black pepper1/2 cup chopped onion1/2 cup grated, reduced fat cheddar cheese1/2 cup crumbled, fat-free feta cheese1/2 pound uncooked rice pasta2 tbsp grated parmesan cheese2 tbsp wheat germ2 tbsp french fried onions, crushed
1. Preheat the over to 375 degrees. Prepare a 9" or 10" square bake pan with a light coating of cooking spray or oil
2. In a blender, combine the cottage cheese, yogurt, skim milk, mustard, cayenne, salt, nutmeg, and pepper and puree until smooth. In a large bowl, combine the pureed mixture with the onion, cheeses, and uncooked pasta. Stir well. Pour the macaroni and cheese mixture into the baking pan. Combine the parmesan cheese, wheat germ, and french fried onions and sprinkle over the top.
3. Bake for about 45 minutes, until the topping in browned and the center is firm.
*Calculated as 4, main course servings
Number of Servings: 4
Recipe submitted by SparkPeople user BREES2.
2. In a blender, combine the cottage cheese, yogurt, skim milk, mustard, cayenne, salt, nutmeg, and pepper and puree until smooth. In a large bowl, combine the pureed mixture with the onion, cheeses, and uncooked pasta. Stir well. Pour the macaroni and cheese mixture into the baking pan. Combine the parmesan cheese, wheat germ, and french fried onions and sprinkle over the top.
3. Bake for about 45 minutes, until the topping in browned and the center is firm.
*Calculated as 4, main course servings
Number of Servings: 4
Recipe submitted by SparkPeople user BREES2.
Nutritional Info Amount Per Serving
- Calories: 403.3
- Total Fat: 6.4 g
- Cholesterol: 11.0 mg
- Sodium: 1,243.5 mg
- Total Carbs: 58.6 g
- Dietary Fiber: 2.0 g
- Protein: 30.1 g
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